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Full Online Book HomeLearning KitchenSouthwestern - Chili Con Carne
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Southwestern - Chili Con Carne Post by :Ron_Warren Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1526

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Southwestern - Chili Con Carne

2 Tbsp. olive oil
2 onions, peeled and sliced thinly
2 pounds diced steak
2 (19 oz.) cans kidney beans
1 (28 oz.) can stewed tomatoes
1 small bunch celery chopped
1 teaspoon chili powder


Heat oil in a heavy bottomed pot over low heat and fry onions until soft. Stir in meat and continue frying, stirring occasionally, until meat has browned. Blend in kidney beans, add tomatoes with juice and celery and chili powder.

Cover pan and cook over low heat for approximately 1 - 1 1/2 hours. Add water or beer as needed if chili dries out during simmering.
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3/4 cup Chopped onion 2 Cloves garlic -- minced 3 tablespoons Olive oil 2 tablespoons Chili powder 1/4 teaspoon Basil 1/4 teaspoon Oregano 1/4 teaspoon Cumin 2 cups Finely chopped zucchini 1 cup Finely chopped carrot 1 can Tomatoes (28 oz.) 1 can Tomatoes (14 oz.) 1 can Kidney beans -- undrained 2 cans Kidney beans -- drained/rinsed Chopped onions -- green peppers garnish In large pot saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook about 1 minute over low heat, stirring
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